Spring Noodle Salad With Ginger-Peanut Vinaigrette Recipe

Name: Spring Noodle Salad With Ginger-Peanut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 1/2 cup boiling water; 1 (1/2-ounce) package dried shiitake mushrooms; 6 ounces uncooked spaghettini or angel hair; 2 cups (3-inch) julienne-cut carrot (about 8 ounces); 2 cups (1-inch) diagonally sliced asparagus; 1/2 pound snow peas, trimmed and cut lengthwise into thin strips; Vinaigrette:; 1/2 cup cilantro leaves; 1/4 cup coarsely chopped fresh basil; 2 tablespoons balsamic vinegar; 1 1/2 tablespoons low-sodium soy sauce; 1 tablespoon minced peeled fresh ginger; 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling); 1 tablespoon roasted peanut oil or vegetable oil; 1/2 teaspoon salt; 2 garlic cloves, minced; 1 jalapeno pepper, halved and seeded; Remaining ingredients:; 1 cup diagonally sliced green onions; 1/4 cup coarsely chopped dry-roasted peanuts, divided; 1/2 cup alfalfa sprouts

Servings: persons

Salad:
1/2 cup boiling water
1 (1/2-ounce) package dried shiitake mushrooms
6 ounces uncooked spaghettini or angel hair
2 cups (3-inch) julienne-cut carrot (about 8 ounces)
2 cups (1-inch) diagonally sliced asparagus
1/2 pound snow peas, trimmed and cut lengthwise into thin strips
Vinaigrette:
1/2 cup cilantro leaves
1/4 cup coarsely chopped fresh basil
2 tablespoons balsamic vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeno pepper, halved and seeded
Remaining ingredients:
1 cup diagonally sliced green onions
1/4 cup coarsely chopped dry-roasted peanuts, divided
1/2 cup alfalfa sprouts

1
To prepare salad, combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well.
2
To prepare vinaigrette, place 2 tablespoons reserved mushroom soaking liquid, cilantro, and next 9 ingredients (cilantro through jalapeno) in a food processor; process until smooth.
3
Combine salad, vinaigrette, onions, and 2 tablespoons peanuts in a large bowl; toss well. Arrange 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons sprouts; sprinkle each with 1 1/2 teaspoons peanuts.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Salad:, 1/2 cup boiling water, 1 (1/2-ounce) package dried shiitake mushrooms, 6 ounces uncooked spaghettini or angel hair, and more.

Yes, Spring Noodle Salad With Ginger-Peanut Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Noodle Salad With Ginger-Peanut Vinaigrette

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